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Oh, this is going to be a dangerous thread for me! I am diabetic when I'm preggo (as I am now).
I don't drink coffee, but when I saw this Pampered Chef tiramisu recipe 2 years ago, I knew I had to find a way to have it! So instead of coffee grounds, I put in butterscotch ice cream topping. Now I am TOLD to make this for the church potlucks!!

One of the gadgets it calls for is an Easy Accent Decorator, but I've used a zipock baggie with the bottom corner cut off. Nobody cares what it looks like.

Pre-heat oven to 325 degrees.
Cover bottom of pan with potatoes.
Add pats of butter around (about 1/2 stick).
Shake TexJoy generously on top of potatoes.
Spread bag/s of carrots over potatoes.
Shake TexJoy over them.
Place roast on top of veggies in center of pan.
Cover carrots and roast with onion and remaining pats of butter.
Shake TexJoy over roast VERY generously.
Add water until it comes up to the level of the carrots.
Place in oven and cook for 4.5 to 5 hours.
Check liquid level periodically, add water if necessary or pour liquid over roast if looks dry.
Remove from oven and let "rest" for 45 minutes to an hour before serving.

I am part of a recipe exchange and this easy chicken recipe was a big hit! My son calls it "hot dog chicken" because it uses ketchup! LOL It's perfect to make ahead, freeze & pull out when you need it.

In 9x13 baking dish, put one layer of sliced potatoes. Cover with melted butter mixture. Sprinkle 1/3 of cheese mixture over potatoes. Repeat potato and cheese layers two more times. After the last cheese layer, pour half and half over the top. Bake for 50 minutes, or until cheese is melted and mixture is bubbling.

Cook veggies & drain; Combine soup, mayo, lemon juice & curry powder to make a smooth sauce;
Place the cooked veggies in a buttered casserole dish; Place the chicken on top of the veggies, and pour the sauce mixture over that. Sprinkle the bread crumbs and cheese over top.
Bake at 350 for 25 to 30 min. til cheese melted.

This thread is going to be great. I love to try new things. This is a dip from a cooking show that I went to at Christmas. It has been a hit ever since. Everyone request it for every event. I have even giving it out to several people who have tried it. I always have to double up on it when I make it...as it goes fast !

In a large bowl, combine the first nine ingredients. Transfer to an 11inx7inx2in baking dish. Bake,uncovered,at 350 degrees for 25-30 minutes or until edges are bubbly and light browned. Serve with crackers,french bread or breadsticks. I prefer Ritz crackers.

OneMemory ... that recipe card is awesome. Perhaps this needs to be a challenge .... thinking of my hips, perhaps not LOL. Gonna have to dig out one of my recipes and see if I can be as creative as OneMemory.

Sue xx
Yesterday is history, tomorrow is a mystery, but today is a gift. That is why it is called the present - Oogway [Kung Fu Panda]

This is very dangerous thread! However, I'm going to contribute too. Here's a recipe for a dip that disappears immediately where ever I take it. So usually I make double or triple batch. Unfortunately I have two of the measurements in grams.